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PROXIMATE COMPOSITION AND ANTIOXIDANT ACTIVITY OF GLUTEN-FREE BISCUITS WITH THE ADDITION OF MONGUBA SEEDS (Pachira aquatica) AND CASHEW NUT FLOUR (Anacardium occidentale)
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IMPACT OF PURPLE CORN (Zea mays L.) FLOUR ADDITION ON THE PROXIMATE COMPOSITION AND PHENOLIC COMPOUNDS IN SANDWICH BREAD
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IMPACT OF DIFFERENT ELECTRIC FIELDS ON THE TOTAL PHENOLIC PROFILE AND ANTIOXIDANT CAPACITY OF PROBIOTIC COTTAGE CHEESES PROCESSED BY OHMIC HEATING
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IMPACT OF POSITIVE INFORMATION ABOUT EDIBLE INSECTS ON THE EMOTIONAL PROFILE OF PET OWNERS
Discussões Científicas de Qualidade
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